I have wanted to try this recipe since May when I read A Homemade Life. The only problem was I needed a mandoline to slice the noodles/zucchini the right way and I didn’t have one. My dear sweet generous MIL bought me one a week or so ago just for the heck of it.
2 medium zucchini, trimmed
3 T olive oil
3/4 lb. dry spaghetti
Put a large pot of water over high heat and cook the pasta per the directions on the box. DO NOT DRAIN.
While the water heats, prepare the zucchini. Using a mandoline slicer fitted with the julienne blade, carefully slice the zucchini into long, skinny noodles, each about the width of a strand of spaghetti.
Warm the oil in a large skillet over medium heat. Add the zucchini “noodles” and cook, stirring occasionally, until tender but not mushy.
When the pasta is done, use tongs to transfer the pasta to a large bowl. Add zucchini to bowl and toss to mix.
Serve with spaghetti sauce and parmesan.
We had this with some meatballs (which I had made ahead of time…I just put them in the pot of spaghetti sauce and while the spaghetti sauce warmed up on the stove, the meatballs warmed up, too) and some grapes.
Did I change anything? I made this pretty much the way the recipe calls for. You can, however, completely leave out the pasta, and just serve the zucchini noodles. My favorite Italian restaurant has this on their menu and I order it almost every time.
What did the family think? You won’t even know there is zucchini in there. It is SO good and such a neat way to get some extra veggies in there as well.